Father's Day

     Yesterday we celebrated Arnauld's first Father's Day and my Dad's 30th!  Arnauld insisted on being "honored" all day, which is just crazy because Wren and I honor him every day!  We made Father's Day a little more festive by showering him with gifts and good food.  We also invited a few of our favorite people to join in on the celebration.
     Arnauld wanted to make ribs.  After finding a new local butcher he went to work mixing up his favorite rub and barbeque sauce. He gets very serious and moves quickly around the kitchen when preparing these...a very serious chef.  His hard work paid off though because his ribs were a big hit!  I finished off the menu with an old favorite, baked macaroni and cheese, along with a few new dishes and a new key lime pie recipe (one of my Dad's favorites!).


Baby Greens, Strawberry, and Avocado Salad with Lemon Poppy Seed Dressing

Ingredients
6 cups baby greens
1 cup sliced strawberries
1 avocado, cubed
1/2 cup feta
1/4 cup sliced almonds

Dressing
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1/2 tsp poppy seeds
1/8 tsp salt
1/8 tsp freshly ground black pepper

Method
1. Toss all of the salad ingredients together.
2. Combine all of the dressing ingredients in a shaker bottle or a jar.  Shake until mixed well.
3. Top salad with dressing and toss to coat evenly.

Key Lime Pie

Ingredients
Crust
1 cup graham cracker crumbs
1 tbsp brown sugar
1/8 tsp salt
1/4 cup white chocolates, grated or finely chopped
2 tbsp butter, melted and cooled
1 tbsp canola oil
Filling
1/2 cup plain Greek Yogurt
1/2 cup fresh lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 (14oz) can sweetened condensed milk
Cool Whip for topping

Method
Preheat oven to 350 degrees
1. Combine the crumbs, sugar, salt, and chocolate in a bowl to begin making the crust.  Stir to combine.  Add the butter and oil and use a fork to toss. 
2.Press the crumbs into a 9 inch pie plate coated with cooking spray.  Bake for 8-10 minutes or until it begins to brown.
3. For the filling, place the yogurt, lime juice, lime rind, yolks, and condensed milk in a bowl.  Beat at medium speed for 2 minutes.  Pour the mixture into the crust.
4. Bake for 14 minutes or until set.  Cool completely before topping with whipped cream and serving.

Asian Ground Beef Lettuce Cups

     This week was spring break and luckily we did not lose our break this year!  I feel so fortunate to have had this week to be home with Wren.  We didn't have the most glamorous plans-we interviewed every landscaper in town to help us clean up our backyard, went to the dentist, and did other chores around the house...all things that had to be done.  A trip to a tropical location would have been nice, but I'll settle for a week full of chores as long as it's with my girl!

Asian Ground Beef Lettuce Cups

 Ingredients
1 lb of ground meat
1 lb of thinly sliced mushrooms
1 small onion, roughly chopped
2 tbsp of oil
3 cloves of garlic, minced
1-2 cups of broccoli slaw or broccoli chopped into small bits
½ cup of shredded carrots
1-2 tbsp of fish sauce
1-2 tbsp of apple cider vinegar
Kosher salt and black pepper

Method
1. Use a food processor to chop the onion.
2. Heat a large skillet over medium high heat.  Add the oil.
3. Add the onions to the skillet.  Once they are translucent, add the mushrooms.
4. Once the mushrooms are tender, add the garlic and cook for 30 seconds before adding the beef.  Stir until the meat is no longer pink.
5. Add the fish oil and apple cider vinegar.  Toss in some salt and pepper.
6. Finally, add the broccoli and carrots.  Cook until the vegetables soften.
7. Spoon into large lettuce leaves or serve on top of salad.

The Test Test
So good and so easy!

Look who is back in CT...it's Jax and he is 5!

 

Guiness Corned Beef

     Happy St. Patrick's Day!  I was excited to share this holiday with Wren.  Celebrating St. Patrick's Day has never been a big deal to my family but this year, the day has me thinking about my Nanny and Grampy.  They were both very proud of their Irish heritage and that is something I would like to pass onto Wren.  She is quite the mix and I just hope she is proud of all of the backgrounds that make her who she is.
     That being said, I have never attempted to make corned beef.  I always left that up to my mom-who is in Maine for the weekend.  I felt like we had to do something to celebrate our Irishness, so corned beef is on the menu for tonight...

Guiness Corned Beef

Ingredients
2-4 lbs corned beef brisket
1 cup brown sugar
1-2 bottles of Guiness

Method
Preheat oven to 300 degrees
1. Rinse and pat the corned beef dry.
2. Place the brisket in a dutch oven.  Rub brown sugar on all surfaces.  Pour the beer over the meat.  The beer should cover the meat completely.
3. Cover and place in the oven.  Bake for 2 1/2 hours.  Allow to rest 5 minutes before slicing.

The Taste Test
I thought this corned beef came out a little dry.  Talking to a few people the next day at school, I realize that maybe I should have made this meal on the stove top rather than in the oven.  Maybe next year...

May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields and until we meet again,
may God hold you in the palm of His hand.

traditional gaelic blessing

Pad See-Ew

         We got back on track this weekend with our New Year's resolution to cook more on the weekends.  We strayed for the first time last week because Arnauld was craving Indian really bad, so we headed out as a family to our favorite spot in New Haven, Thali.  This week, Arnauld dreamed up Thai and he made his own variation of Pad See-Ew, using skinny noodles because we couldn't find any thick rice noodles at the grocery store.  He also chose steak tips and shrimp instead of using chicken.  Our kitchen was one busy place this weekend...that's why I'm going to take the lazy route on this one and just post the link that Arnauld used as a starting point for our meal. 

Pad See-Ew

Balsamic Steak with Garlic Zucchini

     Nearly two weeks ago, on August 13th, our baby Wren Teagan Agnes was born.  It's hard to believe she hasn't always been here.  My heart is filled with so much love for this sweet little girl.  Arnauld and I couldn't be happier.  On Wren's one week birthday, Arnauld consulted September issue of Everyday Food for dinner inspiration.  This is what he came up with and it was delicious!  Thanks Arn!

Balsamic Steak with Garlic Zucchini

Ingredients
2 tbsp olive oil, divided
5 cloves of garlic, sliced thin
3 medium zucchini, cut into half moons
salt and pepper
1-1.5 lb skirt steak
3/4 cup balsamic vinegar

Method
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the garlic and zucchini.  Season with salt and pepper.  Saute until the zucchini is tender and browned, about 6 minutes.  Transfer to a bowl.
2. Add the remaining oil to the skillet.  Season the steak with salt and pepper and cook until browned-about 4-5 minutes per side.  Transfer to a place and loosely cover in foil.
3. Remove the fat from the foil.  Add the vinegar, 1/2 teaspoons of salt, and 2 teaspoons of pepper.  Stir until reduced by half, about 2 minutes.
4. Slice the steak and and add any juices on the plate to the skillet.  Stir and then drizzle over the steak.

Arnauld thought rice would be a good addition to this meal.  He has a go to video he likes to watch whenever he makes rice.  His rice always turns out non-sticky and fluffy. Here is a link to the video:

How to Cook Non-Sticky Rice

Wren

Grilled Flank Steak with Tomato and Onion Topping

     Arnauld was no help for a suggestion for dinner tonight, so once again I turned to Pinterest.  I simply typed in "grilled" since that is my only option.  I came up with a recipe for flank steak from skinnytaste.com.  It is quick and easy, perfect for an evening following a day of baby gear assembly.  Thanks to my sister Dee, we successfully got the highchair, swing, and baby seat all put together while entertaining Ace at the same time.  Not an easy feat I tell ya!

Grilled Flank Stead with Tomato and Onion Topping

Ingredients
1.5 lbs flank steat
kosher salt and pepper
garlic powder
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/3 cup red onion, chopped
3 cups tomato, chopped
1 tbsp fresh basil, chopped

Method
1. Poke the steak with a fork before seasoning with salt, pepper, and garlic powder.  Allow the steak to sit at room temperature for 10 minutes before grilling.
2. In a medium sized bowl, combine onions, salt and balsamic vinegar.  Allow these ingredients to sit for a few minutes before adding the tomatoes, basil, and olive oil.  
3. Grill the steak on high for about 7 minutes per side or until cooked to your liking.  Remove from grill and allow to rest for 5 minutes before slicing on the diagonal.
4. Top with tomato mixture and serve.

The Taste Test
    I am no grill master, especially when it comes to beef.  When I first removed the steak it was very rare.  I put it back on the grill and the end result was a bit dry.  Luckily the tomato topping was delicious and would make a great addition to any grilled dish including chicken and fish. 

Super Nachos

    Well, we are officially kitchenless.  So, my parents invited us over for a Cinco de Mayo celebration last night.  I brought my camera along hoping for something I could blog about.  My mom was a little over zealous and doubled two different recipes.  After the first dish, no one had any room left to even take a bite of the second.  Here are my mom's Super Nachos, a recipe she got from Rachel Ray.

Super Nachos
Recipe from Rachel Ray

Ingredients
2 bags corn tortilla chips in 2 colors or different flavors

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 small white onion, chopped
1/4 cup cilantro, finely chopped
Salt

Beef and Beans Topping:
1 tbsp extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 tsp dark chili powder
1 1/2 tsp ground cumin
2 tsp  cayenne pepper sauce
1 can black beans, rinsed and drained

Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded (about 2 1/2 cups)

Method

1. Arrange the chips on a very large platter or baking sheet.

2. Combine salsa ingredients in a bowl and set aside.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes. Then add the meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo.  To avoid soggy chips, you may have guests plate their own nachos.

The Taste Test
These nachos were a big hit with my family.  My mom said they were a lot of work.  Rachel Ray said the prep time was only 30 minutes but I think it took longer than that.  My mom would also probably recommend wearing gloves to remove the seeds from the peppers.  Her hands were on fire and we ended up Googling remedies.  She ended the night with her hands soaking in milk.  Thanks to my family for welcoming us in and keeping our bellies full while our kitchen is under construction.  

What is left of our kitchen...

The demolition team.

Valentine Beef and Broccoli

     On the eve of Valentines Day, I found myself stuck in grad school, wishing I was anywhere but.  When I got home, my energy level was dismal but I had promised Arnauld that I would make dinner...something I haven't been so good at following through on lately.  He has been working late most nights, getting home after I've already gone to bed.  I'm not sure what he's been eating for dinner, but luckily he hasn't starved yet!  So for Valentines Day, I enticed him to come home before my bedtime with the promise of dinner.  It worked and he was home shortly after 7!  Luckily this dish was a quick one to throw together.  Only bump in the road was that I didn't read the recipe in advance and didn't realize that the meat should have marinated for a few hours.  I let it sit a few minutes and then into the pan it went.

Beef and Broccoli

Ingredients
1 lb top sirloin, thinly sliced
1 tbsp minced garlic
2 tbsp minced onion
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp sesame seeds
1 pinch black pepper
4 cups broccoli
1 scallion, sliced in thin strips for garnish

Method
1. In a large ziplock bag, combine the beef, garlic, onion, soy sauce, honey, sesame oil, sesame seeds, and pepper.  Seal and refrigerate for 2-3 hours.
2. Steam the broccoli until cooked, yet still firm.  Set aside and allow to cool.
3. Heat a skillet over medium high heat.  Add the beef and cook for 3-6 minutes, stirring often.
4. Add the broccoli and left over marinade for the last two minutes of cooking.
5. Garnish with scallions and serve.

The Taste Test
Simple and tasty.

     In other Valentine cooking news, I came downstairs to a delicious breakfast prepared by my very own Valentine.  Arnauld has been surprising me with special breakfasts a few times a week for the past few weeks.  This breakfast was even more special and delicious!

If we have to watch football, we might as well eat nachos!

     So many people are in a football craze these days, with the excitement of the Superbowl on everyone's mind.  Everyone except probably me.  Friday Arnauld came home from work pumped for all of the games this weekend.  The mere mention of ALL the games made me cringe.  But trying to put a positive spin on the situation, I decided to make nachos and invite the gang over.  I won't pretend that these are healthy because I didn't really even think about that last night as a created three trays of deliciousness.  The great thing about nachos is that they are hard to mess up and you can toss on anything that you love.  Here is what I used:

Nachos

Ingredients
Snyder Tortilla Chips
Mexican Shredded Cheese
Fresh Tomatoes, chopped
Pickled Jalapenos (from a jar)
Ground beef, prepared with a package of taco seasoning
Olives
Vegetarian Refried Beans
Avocado
Salsa
Sour Cream

Method
1. Before preparing the actual nachos, I made my variation of guacamole...which is very simple.  I started out by literally squeezing all of the avocado out of the skin.  I then use my hands to mush it all up.  I finish the guacamole off with some salt and pepper.  Sometimes if I'm feeling crazy I mix in a spoonful of salsa.  Someday I'll try making "real" guacamole.
2. Preheat the oven to 400.
3. Lay the tortilla chips in a single layer on a cookie sheet.  Add refried beans, tomato, beef, olives, and cheese.
4. Bake in over until cheese melts, about 10 minutes.
5. Serve with guacamole, salsa, and sour cream. 

I bought 2 bags of chips and made 3 trays of nachos.  I prepared one tray without beef for my vegetarian pals.